-
-
My review
Lady Linda's Delightful Shrimp and Scallop Stir-Fry
Lady Linda
"Tons of flavor with very little work! I spent the day looking for bay scallop recipes online and inspired I came up with this keeper! Serve over rice or noodles."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 458 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Toss the scallops with the ginger, red pepper flakes, seafood seasoning, fish sauce, and 1 tablespoon of cornstarch in a bowl. Cover, and marinate 30 minutes.
- Heat half of the oil in a wok over high heat. Stir in the garlic, and cook until it begins to brown, about 30 seconds. Stir in the marinated scallops, and cook until they are no longer translucent in the center, about 3 minutes. Dissolve the remaining 1 tablespoon of cornstarch in the chicken broth. Pour into the wok, and stir until thickened. Remove to a bowl.
- Clean the wok well, and heat the remaining oil over high heat; stir in the onion, mushrooms, zucchini, yellow squash, and carrot. Cook and stir until the vegetables are tender, about 5 minutes. Stir in the shrimp, green pepper, and scallop mixture. Stir until hot.
Nutrition Facts
Per Serving: 458 calories; 16.9 g fat; 20.8 g carbohydrates; 56.4 g protein; 290 mg cholesterol; 1342 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1212 Ratings
-
-
-
-
-
Most helpful positive review
11/4/2008
Hi, Lady Linda here with a correction of a misprint in the recipe! I use only 1 tsp each of both ginger and hot pepper flakes. My husband sometimes asks for extra spicy, but the rest of the fami...
Most helpful critical review
8/8/2008
Sure glad I tasted the scallops after cooked in the spicy sauce but before proceeding. It was horrible. I cut the red pepper flakes back to 1/4 tsp from 1 T. but it still fried my mouth. In a...
Most helpful
Most positive
Least positive
Newest
11/4/2008
Hi, Lady Linda here with a correction of a misprint in the recipe! I use only 1 tsp each of both ginger and hot pepper flakes. My husband sometimes asks for extra spicy, but the rest of the fami...
8/8/2008
Sure glad I tasted the scallops after cooked in the spicy sauce but before proceeding. It was horrible. I cut the red pepper flakes back to 1/4 tsp from 1 T. but it still fried my mouth. In a...
7/30/2008
The recipe was delicious although a bit too spicy. Next time, I would cut the pepper flakes to 1 teaspoon. I also substituted vegetable broth for all of the broths as that is all that I had.
2/1/2009
Loved it but ended up increasing broth to a can. We like sauce and found the amount of liquid in the receipe was not enough. I also increased vegetables. We liked the warmth of the red pepper ...
7/20/2009
This is a good recipe, but I did use less red pepper flakes for the kids' sake!! I really like Asian food and love to find new recipes that are easy and I can cook at home!
10/14/2008
This recipe was too spicy and I like spicy foods. Will use 1/4 tsp. of red pepper flakes the next time. Did not have fish sauce so I used clam sauce. Added 1/2 cup more of chicken broth after I...
3/31/2013
This recipe turn out very good. Only I did different was I cut out the red pepper flake. Overall it turn out good for me. I substituted the fish sauce with soy and Worcestershire sauce. My kids ...
4/12/2012
This was pretty good. I cut the red pepper flakes in half and it was still really spicy, and the ginger was a bit too overpowering for us. There wasn't much of a sauce to serve over rice or past...